Chef Rolando Linares, a former Marine and MMA fighter, has a new cookbook out which combines fresh ingredients with class Cuban recipes. It's also diabetes-friendly food. He joins Good Day to make a healthier Cuban sandwich.
Ronaldo's Cuban Sandwich
There is no substitute for a true Cuban sandwich, but this recipe is a light, delicious take on the classic.
PREP TIME: 10 minutes
COOKING TIME: 18 minutes
SERVING SIZE: 1/2 sandwich and 1/2 salad
1 multigrain sandwich thin, split in half
1 1/2 ounces low-fat sliced Swiss cheese
2 ounces sliced Hass avocado
1 1/2 ounces low-sodium sliced deli turkey
1 1/2 ounces low-sodium sliced deli ham
1/2 cup baby arugula, washed
1/2 Roma tomato, sliced
1/8 cup sliced red onion
1/8 cup sliced cucumber
2 teaspoons chopped cilantro
2 teaspoons lime juice
1/8 teaspoon cracked black pepper
Preheat oven to 350°F.
Place both halves of multigrain roll on a baking sheet lined with parchment paper. Make sure the inside of the bun is facing up. To build the sandwich, layer Swiss cheese evenly on naked bun. Do the same with avocado, turkey, and ham. Place sandwich in the oven for 12 minutes. Remove sandwich from oven and close the roll. 3. Preheat a nonstick pan over medium heat. Place the sandwich in the middle of the pan and press down using a spatula or the bottom of a clean saucepan for 2-3 minutes. Flip the sandwich and repeat on the other side. This will give you the pressed look of a traditional Cuban sandwich. Cut in half. 4. Add arugula, tomato, red onion, cucumber, cilantro, lime juice, and black pepper to a bowl, and toss ingredients together. Serve with the sandwich. Now take a big bite of that delicious sandwich.
PREP TIME: 15 minutes
REFRIGERATION TIME: 2 hours
SERVING SIZE: 1 cup
1 (750-mL) bottle white wine
2 peaches, chopped
1 apple, cored and chopped
4 ounces raspberries, lightly muddled
4 ounces triple sec
3 oranges, juiced
1 tablespoon lime juice
4 ounces gold rum
2 cups diet tonic water
In a large vessel, add wine, peaches, apple, raspberries, triple sec, orange juice, lime juice, and rum, and stir. Let the sangria sit in the fridge for a couple of hours before serving. Add the tonic water just before serving it to your guests.